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Candied Thyme Kumquats

I would definitely say that tangy citrus fruits have been the dominant ingredient in my kitchen the past few weeks. I’ve been hit by a surge of ideas and needed to realize them, at best all at once. I get impatient – when inspiration hits me I get all fidgety and need to work on the ideas as soon as possible.

It started with a bag of juicy, sweet blood oranges. After they disappeared within a wink of the eye, I went back and bought two further bags. I used some for the blood orange mascarpone cream, which was great but then ideas began pouring out of me and I was soon making blood orange savory and sweet recipes. Salads, stews, gelato and mousse all got a doze of blood oranges.

My OCD with citrus fruit continued when I saw gorgeous kumquats at the store this week and trust me I went back three times to replenish my desire for them.

My favorite way to enjoy kumquats? Why preserving them of course! So that I can indulge in them throughout the year. I tried something different with them this time, which worked out incredibly well – but I’ll tell you about that recipe next week.

Today I am sharing one of my guilty pleasures in life – after chocolate and everything chocolate that is. I adore candied fruit – not always the kinds you can buy in stores – more the kind made at home. Sticky, sweet and gorgeously luscious, candied citrus fruit being my absolute favorite. It’s the pairing of the zesty and tangy fruit playing off against the sweet syrup that does it for me. I also like adding a supplementary flavor to boost the aromas in my candied fruit. Spices and herbs bring a great additional essence and takes simple candied fruit to a whole different level.

Kumquats are truly perfect for candying – they have a unique flavor and can be paired with sweet and savory dishes quite easily. Kumquats are eaten whole skin and all – their wonderful complex flavor comes from the tart flesh and thick, sweet peel. You’ll notice a fresh and very citrusy scent followed by a slightly pungent almost bitter taste with an oily undertone and an after-taste that is reminiscent of apricots. With this bomb full of aromas it great for fruit jams, marmalades and candying. I added a sprinkling of thyme, which blends and enhances the flavors so perfectly.

Add the kumquat slices, reduce heat to a simmer and gently cook the fruit for 20-30 minutes until they are soft and the syrup is thick.

Add the sprigs of thyme and allow to steep for a few minutes, then remove from heat.

Allow for the fruit to cool then fill the fruit and herbs, adding some of the syrup, into a sterilized jar.

Notes: My advice would be to give the kumquats a quick blanch in some boiling water, then discard the water. If they have been heavily treated you will be able to get rid of the chemicals. This does not effect the taste in anyway.

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Tried a kumquat once when I was a kid and dad made us try one. Hated it but don't remember why. But candied? I'll bet it really accentuates the citrus flavor. They look beautiful! And I'll bet dipped in chocolate....

Just loved this post! I have 2 very prolific sweet (not sour) kumquat trees here (among other citrus) in Florida. Made loads of marmalade recently. I have lots of thyme in my garden and had never thought to combine the two! So this is next on my list to make, Thank You!

Question: You suggested blanching them to get rid of the chemicals. First, blanch them before or after slicing? Second, since mine are pesticide free, can I skip that step or do you think it helps get the cooking process started?

i just made some this weekend too. I guess its Kumquat season. We had some guest over and all the to be 2 year old would eat was the candied Kumquats. I am going to make some kumquat marmalade butter with whats left of mine and try some it with toasted pain d'epice

i just said to myself the other day, "oh how i wish blood oranges were in season all year round." i love them and how bright and vibrant they are, the surprise of what color is inside - or how sweet or acidic too. i add them to fruit salads, savory salads and just eat 'em up on their own.

i have to admit though... i have never tried kumquats. ok, that's not true, i can picture the ONE time i did, it was in paris in 1999 and i spat it out immediately. it wasn't candied, i think that was the problem, haha ! and i think it's time to try again ! ;)

your pictures here are even more spectacular than always - just outstanding, wow !!

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...